Roast Pork Loin with Roasted Veggies

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!

Preheat oven to 240°C. Zest orange and cut in half. Peel and mince 1 garlic clove, keep the rest whole. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Place pork loin onto a baking and rub flesh with oil, minced garlic, zest and fennel. Rub pork skin well with oil and salt.

Roast for 20 minutes at 240°C, reduce heat to 180°C and cook for 1.5 hours or until pork is cooked through. If the skin hasn’t crackled, turn the oven to grill and increase the heat back to 240°C. Grill for a few minutes until skin turns to crackling. Rest the loin for 5-7 minutes and remove string. Collect any pan juices from the roast.

Toss the veg in olive oil, herbs, garlic and salt and pepper. Arrange potatoes, beetroot, sweet potato and carrot on a baking tray and roast at 180°C for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

To a pot on medium heat add the gravy, 1.5 cups of water, squeeze of orange juice (to taste) and and any juices from the roast. Mix and warm the gravy until thickened.

Slice pork roast. Divide roast pork and roast veg between plates. Top with gravy and enjoy!